Buffalo Cauliflower Pasta Salad
A delicious and spicy pasta salad featuring roasted cauliflower, chickpeas, and a creamy tahini dressing, perfect for a vegan and gluten-free meal.
Equipment
- Oven
- Stovetop
- Large pot
- Baking tray
- Whisk
- Large Bowl
Ingredients
- ½ cauliflower finely chopped into bite-sized pieces
- 2 tablespoons buffalo wing sauce
- ½ teaspoon garlic powder
- 8 ounces pasta of choice gluten-free if necessary
- 1 15.5 oz can chickpeas drained and rinsed (~ 1 1/4 cups cooked beans)
- 3 ribs celery thinly sliced
- 1 carrot peeled and grated
- 2 green onions thinly sliced
- ¼ cup dill, parsley, or cilantro chopped (optional)
- ⅓ cup tahini
- ¼ cup buffalo wing sauce
- ½ cup water
- ¼ teaspoon garlic powder
Instructions
- Start by tossing the chopped cauliflower with 2 tablespoons buffalo wing sauce and 1/2 teaspoon garlic powder. Spread it out on a lined baking sheet, and let it bake until tender and slightly crispy, about 20 minutes at 425 degrees F. Keep an eye on it so it does not get too dark.
- Boil a pot of water and throw in your 8 ounces pasta of choice. Stir occasionally until it is al dente, then drain and rinse it under cold water. This stops the cooking process and helps keep it firm.
- In a large mixing bowl, combine the rinsed 1 can chickpeas and sliced 3 ribs celery.
- Add the grated 1 carrot and sliced 2 green onions to the chickpeas and celery. Toss everything gently until it is well mixed.
- In a bowl, whisk together 1/3 cup tahini, 1/4 cup buffalo wing sauce, 1/2 cup water, and 1/4 teaspoon garlic powder until smooth. If the dressing feels too thick, add a bit more water.
- Once the cauliflower is done roasting, mix it with your pasta and veggie mix. Drizzle the dressing over everything and toss gently to coat.
- Sprinkle chopped dill, parsley, or cilantro on top for a fresh kick. Serve right away or let it chill a bit before serving; it tastes great either way.
Notes
Storage Tips: Leftovers will keep in the fridge for up to four days before they begin to dry out.
Expert Tips: Roast cauliflower in extra buffalo sauce for added flavor. Use a shorter pasta shape with ridges to hold the dressing better. If the dressing is too thick, add more water for a better consistency.
Reheating Instructions: This dish is best served cold or at room temperature.
Serving Suggestions: Pair with crispy bread or crackers. Top with avocado slices for added creaminess.
Recipe Variations: Swap chickpeas for black beans for a different flavor. Add grilled corn for sweetness and crunch. Use a variety of colored bell peppers for extra color.
Ingredient Notes: Choose firm, fresh cauliflower for the best flavor and texture. Ensure the buffalo wing sauce is dairy-free if needed.